Elaboration and Characterization of Novel Kombucha Drinks Based on Truffles ( Tuber melanosporum and Tuber aestivum ) with Interesting Aromatic and Compositional Profiles

The organoleptic and bioactive properties of truffles place these fungi as interesting materials for use in the of design functional foods based on fruiting bodies outside commercial standards. Moreover, kombucha beverages have become more popular in the Western world, leading to novel drinks using...

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Bibliographic Details
Published in:Foods 2024-07, Vol.13 (13), p.2162
Main Authors: Morales, Diego, de la Fuente-Nieto, Laura, Marco, Pedro, Tejedor-Calvo, Eva
Format: Article
Language:English
Subjects:
Acetic acid
Alcoholic beverages
Alcohols
Aldehydes
aroma
Beverages
Bottling
Carbohydrates
Design standards
Drinking water
Esters
Fermentation
Fermented food
Food composition
Fruit bodies
Functional foods & nutraceuticals
Ketones
kombucha
Organic compounds
Phenolic compounds
Phenols
Proteins
SCOBY
Sensory properties
Software
Substrates
Tea
truffle
Tuber aestivum
Tuber melanosporum
Variance analysis
Viscosity
VOCs
Volatile organic compounds
Yeasts
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Summary:The organoleptic and bioactive properties of truffles place these fungi as interesting materials for use in the of design functional foods based on fruiting bodies outside commercial standards. Moreover, kombucha beverages have become more popular in the Western world, leading to novel drinks using alternative substrates instead of tea leaves. In this work, two truffle species ( , TMEL; , TAES) and three different symbiotic consortia of bacteria and yeasts (SCOBYs: SC1, SC2, and SC3) were tested. Fermentation (21 days) was monitored in terms of physicochemical (pH, viscosity), biochemical (total carbohydrates, alcohol, soluble proteins, phenolic compounds), and sensory attributes (volatile organic compounds, VOCs). The obtained pH ranges were adequate, alcohol levels were undetectable or very low, and sugar content was lower than in traditional kombuchas or other beverages. In most cases, the usual bottling time could be applied (7-10 days), although longer fermentations are recommended (14 days) to reach higher protein and phenolic compounds contents. Truffle kombuchas produced up to 51 volatile organic compounds (alcohols, acids, esters, ketones, and aldehydes, among others), with TMEL showing a more complex profile than TAES. During the first week, acidic compound production was observed, especially acetic acid. Similar behavior in the VOC profile was reported with different SCOBYs.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13132162